Save Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.
I often prepare these mini muffins for weekend brunches with family because they are quick to make and always a crowd-pleaser.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
- Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
- Optional Topping: 2 tbsp coarse sugar for sprinkling
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.
- Step 4:
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Step 5:
- Carefully fold in the blueberries.
- Step 6:
- Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
- Step 7:
- Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.
- Step 8:
- Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9:
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Step 10:
- Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.
Save This recipe always brings smiles across our family breakfast table, creating warm, memorable moments.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Serving Suggestions
Serve these muffins with whipped butter or fruit preserves. They pair wonderfully with light sparkling wine or fresh orange juice for brunch.
Allergen Information
Contains wheat (gluten), egg, and milk. May contain traces of nuts or soy depending on flour and other ingredient brands—please check labels if allergies are a concern.
Nutritional Information
Each mini muffin contains approximately 65 calories, 2.3 g total fat, 10.4 g carbohydrates, and 1.1 g protein.
Save 
Enjoy the delightful taste and beautiful presentation of these mini blueberry muffins any time of the day.
Recipe FAQ
- → What type of blueberries work best?
Fresh or frozen blueberries can be used; frozen should be added without thawing to keep the batter from becoming too wet.
- → Can I add a citrus flavor?
Adding 1 teaspoon of grated lemon zest brings a bright, fresh twist to the muffins.
- → What is the benefit of using mini muffin pans?
Mini muffin pans allow for quick, even baking and create perfectly bite-sized portions ideal for gatherings or snacks.
- → How do I prevent blueberries from sinking?
Gently fold blueberries into the batter to avoid crushing, which helps them stay evenly distributed throughout.
- → Any tips for a crunchier topping?
Sprinkling coarse sugar over the batter before baking adds a sweet, crunchy finish to each muffin.
